Our's today sunday lunch was this quick and easy breezy pulao with mixed veggies and marinated chicken chunks..Had a wonderful weekend and a lazy sunday,thats the reason i prepared this quick pulao instead of making briyanis or kurmas..This pulao needs hardly very less time and get ready very quickly when compared to briyanis or any other non vegetarian gravies, wat all we need is cooked basmati rice with coconut milk spiced with green chillies and sauteed with mixed veggies along with marinated chicken chunks..This dish doesnt even need side dish to enjoy and suits prefectly as a lunch box menu or for a party menu, we enjoyed it with carrot raita and we loved it..Sending this pulao to Akheela's Festive Rice Event..



2cups Basmati rice
2cups Mixed veggies (carrots, beans, peas, cabbage, capsicum)
1/2cup Chicken (boneless & chopped)
1tbsp Soya sauce
1/2tsp Pepper powder
1/2tsp Red chilly powder
1tsp Garam masala powder
2nos Bay leaves, cinnamon stick & cloves
1tsp Ginger (grated)
1no Onion (big & chopped)
Few coriander leaves

To Grind:
1/2cup Grated coconut
2nos Green chillies

Grind the coconut and green chillies with a cup of luke warm water and strain this spiced coconut milk (usually i go for 1+1/2cups of water for cooking basmati rice, make spiced coconut milk as 3cups by adding enough water)..keep aside..Now marinate the chopped chicken chunks with soya sauce, red chilly powder, pepper powder and salt and keep aside for half an hour..Wash and soak the basmati rice with already prepared spiced coconut milk for 15 minutes, finally cook the rice in a rice cooker...

Heat a heavy bottomed pan with enough oil, fry the bay leaves,cinnamon stick and cloves..add the chopped onions and grated ginger, sauté for few minutes..now add the marinated chicken chunks, saute for another few minutes and finally add the mixed veggies and saute everything with enough salt and garam masala until the veggies get half cooked in simmer..now add the already cooked rice and chopped coriander leaves,toss until every thing get well mixed..

Enjoy with papads or any sort of raitas..

Sweet Punch challenge for this month went for savoury quiche and was hosted by Ria..I was really happy to see this savoury bake once i came back from vacation, We love quiche lorraine which quite famous here and its basically prepared with leek chunks, eggs, cream and cheese, this golden onion quiche went for onions,chicken or else paneer or veggies with a homemade pastry sheet...I was really excited to try out this delicious quiche  and enjoyed making them before a week, we loved having this quiche with a simple cucumber salad for our lunch... Its really a filling quiche to enjoy along with a simple salad or soup for dinner or else for lunch with a fruit dessert, i went for a medium sized quiche using a regular cake tin and they turned out really awesome..I made few changes, i skipped the beaten egg in pastry dough and used less butter also used less milk and egg in the filling otherwise i prepared as same as the original recipe went for..



For Pastry Dough:
200gms Maida
50gms Butter (frozen)
1/4tsp Baking powder
Salt
Iced cold water (if required)

Sieve maida,salt and baking powder together, grate the butter and mix it with flour using ur finger tips till it ressembles as coarse sand..add the water and gather into soft dough..roll it in a lightly floured surface and line it over the baking sheet lined in a baking tin..arrange in fridge until u prepare the filling..

Onion & Chicken Filling:
1/2cup Boiled and shredded chicken
2nos Onions (chopped)
3/4cup Milk
100grms Cheese
2nos Beaten eggs
Salt
Pepper
Oil

Heat oil and fry slightly the chicken till its turns golden brown, add the onions and fry until the onions turns caramalised..put off the flame and let this chicken-onion mixture gets cool...Add the milk, cheese, beat eggs,salt and pepper, whish everything well...spread the chicken and onion over the already prepared pastry sheet and pour the prepared milk-egg-cheese mixture..Bake for 25minutes at 350F until the crust turns brown..

 Cool it completely and serve it in wedges..

Oven ready!

Ingredients:

4 boneless chicken breast halves or 1 pound cooked chicken of your choice

1 jar (24-ounces) pasta sauce (I use Classico Fire-Roasted Tomato and Garlic)

1 package (6-ounces) baby spinach

8 ounces mushrooms, sliced

2 cloves garlic, minced

1 teaspoon pepper

1 teaspoon dried Italian seasoning

1 cup shredded mozzarella cheese

1 pound spaghetti, cooked

Method:

Coat with cooking spray a 9 x 13 baking dish.

Place chicken breasts in the baking dish.

In a large bowl, combine pasta sauce and spinach.

Add next 4 ingredients, combining well.

Pour sauce over chicken.

Cover dish with foil.

Bake at 375 degrees for 40 minutes.

Scatter cheese over chicken and cover with foil.

Bake until cheese melts, about 10 minutes.

Meanwhile cook spaghetti according to package directions.

Serve chicken with sauce over cooked  spaghetti.

Ummmm, good!!!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway! 

Briyanis are quite famous and most popular dishes in Hyderabad..Personally i felt this chicken briyani is one of the best and most delicious, fantastic dish which is prepared by cooking the meat and rice in an air tightened pot on very low flame so that the rice is cooked along with the spiced marinated meat and the rice gets the aroma of the meat as the meat get cooked directly from the heat of the flame and rice is cooked with steam coz of the dum cooking, its a length process but its really worth to try of out this droolworthy dish..U have many choice to make out this briyani either by cooking marinated meats or with marinated raw meats...This briyani is cooked in layers by alternating the meats and half cooked rice,finally the meat and rice get cooked well in simmer flame..I used chicken for making out this briyani, which i marinated with spices and arranged them in fridge overnite, the next day i cooked the rice until they get half cooked along with spices..Also i prepared by cooking chicken for making briyani by sauting them with onions until the chicken pieces get half cooked..Finally i arranged the cooked rice over the sauteed spiced chicken pieces and cooked until they get completely well cooked by sealing the vessel with wet kitchen towel...Enjoy this delicious briyani with simple raita and boiled eggs..This is our sunday's special briyani, we loved it..Also its one of my father's favourite who introduced us to this famous hyderabadi briyani for the first time at home...



For Marination:
1kg Chicken (cut into large pieces)
1/2cup Yogurt
2tbsp Ginger garlic paste
2tsp Chilly powder
2tsp Coriander powder
5nos Green chillies (slit opened)
1cup Mint leaves (chopped)
1/2cup Coriander leaves (chopped)
1/2tsp Turmeric powder
1tbsp Lemon juice
2tsp Garam masala powder
1tsp Shah jeera
1/2tsp Cumin powder
Salt

Fried Onions:
2nos Onions(big & sliced)
Oil

For Rice:
4cups Basmati rice (soaked for 15 minutes)
3nos Cardamoms
2nos Cloves
2nos Bay leaves
2nos Cinnamon sticks
Salt
1/2tsp Saffron strands
1/2cup Milk

For briyani topping:
Fried onions
Oil
Mint leaves (chopped)

Deep fry the sliced onions until they turns golden brown and keep aside..Clean the chicken pieces, squeeze out the water and add all the ingredients given in the list for marinade along with some fried onions and sit in fridge for overnite..

Bring boil enough water along with all spices given for making out rice, add the rice and continue to cook until the rice get half cooked..drain the water and keep aside the rice..Heat enough oil in a heavy bottomed vessel, add the marinated chicken pieces and cook until the rice get half cooked, meanwhile soak the saffron strands in warm milk...now arrange the already cooked rice over the cooking rice, springle fried onions, saffron soaked milk, mint leaves and springle some oil over the rice..Close the vessel with a lid,seal the lid with wet cloth completely..Cook for 10 minutes in medium high flame and for 15minutes in simmer..Let it sit for few minutes before opening the vessel..

Give a stir before serving and serve the briyani hot with raita or boiled eggs..

Usually i used to make out dishes with sprouts either thrice or twice a week, its quite frequent in our menu and i always try to sneak these sprouts everytime as different dishes... Whenever i go to chinese store, i pick usually a packet of fresh bean sprouts and i'll add them often while making noodles or along with simple mixed veggies stir fries...But recently i prepared this bean sprouts chicken dish along with chicken breast chunks with soya sauce and oyster sauce spiced with white pepper powder and chilly flakes..This bean sprouts chicken is quite an easy breezy dish goes fantastic along with sauteed noodles or plain rice..Simple but yet a delicious stir fry to enjoy also very easy dish to get ready with less than 15 minutes...



4nos Chicken breasts (sliced thinly)
2cups Bean sprouts
1/4cup White spring onions(sliced lengthwise
1tsp Chilly flakes
3nos Garlic cloves (crushed)
2tbsp Soya sauce
1tbsp Oyster sauce
2tbsp Cornstarch

Matthew at 5 months

Ohhhhhh! Yummmmm!!!  These grilled chicken breasts are about the best I’ve ever eaten.  According to the recipe in Food Network Magazine, they only have to marinade for about 10 minutes.  (Their recipe is for chicken thighs).  I’m a “mustard” addict and this is a perfect mustard marinade!  It’s loaded with the good flavors of apple cider vinegar, brown sugar (I use Splenda), mustard powder, Worcestershire sauce, salt and pepper and as much hot pepper sauce as you dare to use. 

Don’t forget to enter my give-away posted on July 20^th!       Here's the link:

http://pamsmidwestkitchenkorner.blogspot.com/2010/07/its-give-away-time.html 

Just few days back, while i was uploading my recipe index, i saw that i didnt post my usual way of making out briyanis with chicken, dunno how i missed our family's favourite, the most favourite sunday special dish...So i prepared today and clicked some pictures, atlast my chicken briyani gonna be posted in my space...Learned this chicken briyani from my mom, whenever i make them at home, everyone will be excited and will wait eagerly to be served..My most favourite dish which is also my dad's favourite, he love to have this briyani with onion raita, boiled eggs and brinjal masala, my mom makes excellent brinjal masala almost every sunday whenever she makes this briyani, we love it...This delicious briyani is quite a feast for non vegetarians especially chicken lovers..Yummyilicious briyani prepared with marinated chicken and cooked with spicy masala paste prepared with shallots, green chillies, whole spices finally with coconut milk..Happy Father's Day to all the father..Voila am dedicating this chicken briyani to my wonderful father who is an inspiration for me and my siblings..



2cups Basmati rice
3cups Coconut milk
1/2kg Chicken (chopped as medium size pieces)
2nos Onions (chopped lengthwise)
3nos Tomatoes (big & chopped finely)
1tsp Ginger-garlic paste
Few pinch Orange food colour
2nos Whole spices (bay leaves, cloves, cinnamon stick, cardamom)
1cup Mint leaves (chopped)
Oil
Salt

For marination:
1cup Yogurt
1/2tsp Red chilly powder
1/2tsp Ginger garlic paste
1/4tsp Turmeric powder
Salt

For masala paste:
15nos Shallots
3nos Green chillies
1tsp Fennel seeds
1tsp Garam masala powder
1tsp Coriander seeds

Marinate the chicken pieces with ginger garlic paste, red chilly powder, turmeric powder, salt and yogurt and let them sit for an hour..meanwhile grind all the ingredients given in the list 'for masala paste' with enough water as thick paste...Soak the rice for 15 minutes, drain the water..fry the rice with a some oil until they get a shiny texture, keep aside..

Heat enough oil in a heavy bottomed vessel, add the ghee and oil, fry the whole spices until brown, now add the chopped onions, chopped tomatoes and ginger garlic paste with salt, saute until the raw smell goes away..now add the grounded masala paste,chopped mint leaves,orange food colour and marinated chicken pieces, saute for few minutes...now add the coconut milk, bring everything to boil...Now add the already prepared rice, cook in medium flame for few minutes and put the flame in simmer,close the vessel with a lid ,cook until the rice gets well cooked..

Onion N Carrot Raita:
1cup Carrot (grated)
1/2cup Onions (sliced thinly)
1cup Yogurt
Salt
Few coriander leaves (chopped)

Take the grated carrots, sliced onions, salt, coriander leaves in a bowl, add the yogurt ,mix everything well and serve along with briyani..

Thanks for all your wishes to Sunitha and me.Thanks for your understanding and continued support.

Today's dish is so popular that it doesn't need any introduction.My family just love this and we make it quite often.Usually I do not add any food color,rather I would add more Kashmiri chilli powder for the color.See you all with another delicacy, soon :-)



Ingredients:

Chicken Drumsticks- 6-7
Yogurt- 4-5 Tbsp
Ginger-Garlic Paste- 1 Tbsp
Lemon Juice- 1 tsp
Pepper powder- 1/4 tsp
Red chilli powder- 1/2 Tbsp
Kashmiri chilli powder-1 Tbsp
Garam Masala- 1/2 tsp
Coriander powder- 1 Tbsp
Turmeric- a pinch
Red food color (optional)- a few drops
Salt- To taste
Oil- 1 Tbsp



Method:

1.Clean the drumsticks and remove all the water by placing them on paper towels.
2.Prepare the marinade by mixing together all the ingredients except the oil, listed.If you have time it would be great if you could take out all the water from yogurt by letting it hang in a muslin cloth for some time.
3.Make some incisions on the drumsticks and apply the marinade on each of them.
4.Finally sprinkle the oil on top and cover it, keep in the refrigerator for overnight or at least 8 hours.
5.Preheat the oven at 450 degree F.Place an Aluminum foil on a baking tray. (this would help reduce the mess).Place the drumsticks a few inches apart and spray with some oil.
6.Bake for about 30 minutes ,turning the sides in between.
7.If your oven has broil option keep it at 500 degree F, broil for 10 minutes,again turning the sides in between.If you are not broiling, keep it at 450 for another 10-12 minutes or until it is done.
8.If you have a grill, keep it on high until the chicken is done.This takes about 20-25 minutes.

Contributor: Namitha

   This one is an experiment I did after reading through some thai recipes.  I did not have mountain sauce or thai paste to make it all thai so I improvised because it was one of those day when I was desperate for something different.  The flavor of pineapple, peanuts and capsicum/bell pepper brings the dish together.  My husband thought, for once, it had to be sweeter but I did not add any more sweet than what the pineapple was bringing in. 





Ingredients:

Chicken Breast - 2 cut into small pieces
Onion               - 1/2 of a medium sized one
Ginger              - 1 tspn chopped fine
Garlic               - 1 or 2 tspn chopped fine
Capsicum/ Bell Pepper - 1/2
Green Chilies    - 2 nos
Chili powder    - 1 tspn
Pepper             - for taste
Fish sauce        - 1 tspn
Peanut butter    - 1 Tbspn
Pineapple         - 3/4 cup chunks with some juice (I used canned pineapple chunks)
Canola Oil        - 1 Tbspn
Chicken Stock  - 1 cup





Method:
1. Heat 1 Tbspn of oil in a pan and saute onions, ginger and garlic
2. Follow with chicken pieces till it turns white
3. Add bell peppers and green chilies and saute for a minute
4. Add fish sauce, peanut butter, chili powder and tomatoes and saute
5. Add a cup of chicken stock and cook the chicken until the sauce thickens.  Add ground pepper if you want the dish to be spicier
6. Garnish with spring onions/scallions and serve with rice or rotis







Contributor: Sunitha

I make this chicken curry when I am in a hurry. Much simpler than how I usually I make.  Throw everything into the pressure cooker and cook it down.  Having said that, some of the frying I take time to do does help to enhance and flavor and nobody can really say the difference. Almost!



Ingredients:

Chicken- 2lbs
Onions (finely chopped)-2
Ginger paste- 1 1/2 Tbsp
Garlic Paste- 1 1/2 Tbsp
Chicken masala (I used Eastern)- 2 Tbsp
Turmeric powder- 1/2 tsp
Salt
Garam Masala- 1 tsp
Red Chilli powder- 1 Tbsp
Coriander powder- 2 Tbsp
Tomato puree- 3 tsp
Curry leaves- 2 Sprig

Method:

1.Clean and marinate the chicken in chicken masala ,turmeric powder and salt.
2.Deep fry the onions in oil and keep aside.
3.Heat a tbsp of oil in a pressure cooker, saute the ginger and galic paste till the raw smell leaves.
4.Add all the spice powders into it and saute on low heat.
5.Throw in the fried onions and tomato puree and mix well.
6.Add the marinated chicken and curry leaves and saute for 3-4 minutes on low heat.
7.Add enough water to cook the chicken (I added 1 1/2 cup water) ,cover and cook till 2 whistles.
8.Open and mix well once all the pressure is released.Serve with ghee rice/fried rice/roti etc.



Contributor: Namitha

Being in the south of USA it will be a shame if I don't write about its cuisine or at least my favorites. Chili's with corn bread or rolls are one of my favorites.  The recipe today is more or less opening cans and throwing things together, however, I will follow it some day with a more authentic' from scratch' recipe. A can of beans, tomatoes, cooked chicken and stock all thrown together can make a great chili like I have done today.  Hope you will enjoy this dish which will agree with our Indian palates with the addition of chili powder and cumin.  The combination of meat and beans too in this recipe is quite interesting you will agree.  A one pot meal, a choice on a lazy day.
       
      Ingredients:
Seasoned Southern Sytle field peas -  1 can (14 oz)
Onion                                             - 1/2 chopped
Tomato                                          - 1/2 of a big tomato chopped fine (To avoid skin showing in the dish you may blach the tomato and peel it)
Garlic                                             - 4 cloves
Cumin                                            - 1 tspn whole (powder/crush it)
Chili Powder                                  - 1/2 tspn
Pepper powder                              - as per taste
Salt                                                - to taste
Capsicum                                       - 1/2 finely chopped
Chicken Broth                                - 1/2 cup
Cooked/Grilled chicken                  - 1/2 to 3/4 cup chunks
Olive Oil                                         - 1 Tbspn

Method:
1. Heat 1 Tbspn of olive oil in a deep pan
2. Saute the onions followed by the garlic, tomatoes and bell peppers and saute after each addition
3. Throw in the can of beans and 1/2 cup of chicken broth
4. Add 1/2 cup of chopped cooked chicken (I used grilled chicken)
5. Simmer for 5 to 10 minutes on low heat and serve garnished with cilantro and a dollop of whipped cream
Notes: You can eat the chicken chili like you would a soup.  You could also serve it as a side dish with baked pork, steamed asparagus and potato salad .
2. I especially find chili's very close in taste to the Indian dishes with the addition of cumin so you could even make cook kidney beans at home and then add all the ingredients as mentioned in this recipe and make a chili.

Contributor: Sunitha